International Journal of Gastronomy and Food Science

SCI期刊
International Journal of Gastronomy and Food Science
中文名称:
国际美食与食品科学杂志
期刊缩写:
Int. J. Gastron. Food Sci.
影响因子:
3.2
ISSN:
print: 1878-450X
on-line: 1878-4518
研究领域:
Social Sciences-Cultural Studies
自引率:
10.50%
Gold OA文章占比:
20.27%
原创研究文献占比:
98.28%
SCI收录类型:
Science Citation Index Expanded (SCIE) || Scopus (CiteScore)
期刊介绍英文:
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
CiteScore:
CiteScoreSJRSNIPCiteScore排名
5.30.6200.995
学科
排名
百分位
大类:Social Sciences
小类:Cultural Studies
28 / 1304
97%
大类:Agricultural and Biological Sciences
小类:Food Science
117 / 389
70%
发文信息
中科院SCI期刊分区
大类 小类 TOP期刊 综述期刊
2区 农林科学
3区 食品科技 FOOD SCIENCE & TECHNOLOGY
WOS期刊分区
学科分类
Q2FOOD SCIENCE & TECHNOLOGY
历年影响因子
2019年2.1860
2020年2.5370
2021年3.1940
2022年3.8000
2023年3.2000
历年发表
2012年20
2013年0
2014年8
2015年9
2016年16
2017年29
2018年43
2019年57
2020年82
2021年157
2022年170
投稿信息
出版语言:
English
出版国家(地区):
NETHERLANDS
接受率:
22%
初审时长:
4 weeks
审稿时长:
45 days
发表时长:
3 weeks
论文处理费:
$2990
出版商:
Elsevier
编辑部地址:
RADARWEG 29, AMSTERDAM, NETHERLANDS, 1043 NX

International Journal of Gastronomy and Food Science - 最新文献

Chickpea flour fermentation with kefir improves bread properties

Pub Date : 2024-10-22 DOI: 10.1016/j.ijgfs.2024.101044

Use of Neopyropia yezoensis in enriching vegan kefir from oat milk

Pub Date : 2024-10-22 DOI: 10.1016/j.ijgfs.2024.101045
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